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a salisbury steak over a bed of mashed potatoes garnished with parsley.
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4.5 from 4 votes

Instant Pot Salisbury Steak

Classic salisbury steak, made in the Instant Pot! My Instant Pot Salisbury Steak hosts all the delicious, traditional flavors we have come to love, with an easier method! A quick and delicious dinner the whole family will enjoy.
Prep Time15 mins
Cook Time25 mins
Pressure Release Time5 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Calories: 407kcal


Salisbury Steak

  • 1 ½ lb ground beef extra lean
  • ½ cup breadcrumbs
  • 1 large egg
  • ½ tsp Worcestershire sauce
  • ½ tsp salt or to taste
  • ½ tsp pepper or to taste
  • 2 tbsp olive oil for browning patties


  • 1 large onion halved and sliced thinly
  • 8 oz mushrooms white or cremini, sliced
  • 2 cups beef broth low sodium
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • ¼ tsp salt or to taste
  • ¼ tsp pepper or to taste
  • 2 tsp cornstarch
  • 2 tbsp water


  • 1 tbsp fresh parsley chopped, for garnish


  • Make Patties: In a large bowl, combine the beef, breadcrumbs, egg, Worcestershire sauce, salt and pepper, using your clean hands. Divide into 6 equal pieces and form each one into oval patties.
  • Cook Patties: In a large skillet add the olive oil and heat over medium-high heat. Add the meat patties and fry on both sides until browned, about 3 minutes per side. Transfer the patties to a plate. *These can be browned in the instant pot as well using the sauté function, but I find it easier to just use a skillet.
  • Add Ingredients: Place the onion and mushrooms in the instant pot, then layer the beef patties over the mushrooms. Combine the beef broth, tomato paste, Worcestershire sauce, salt and pepper and pour over the steak.
  • Cook: Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 18 minutes.
  • Make Gravy: Once the Instant Pot cycle is complete, quick release. Remove patties from the instant pot and turn the Instant Pot to the Saute setting. In a small bowl whisk the cornstarch with the 2 tbsp of water, pour this over the mushroom gravy in the IP. Stir everything well and cook for a couple more minutes until the gravy thickens.
  • Finish: Add the steak patties back to the Instant pot and spoon gravy over the top. Cook for another minute until the meat patties warm through.
  • Serve: Garnish with parsley and server over mashed potatoes, rice or noodles.


  1. If you only want to use one pot, the patties can be browned in the instant pot using the sauté function! I find it easier to just use a skillet.
  2. Make sure to use tomato paste! Tomato paste is more concentrated in flavor, and doesn't add any extra liquid to our dish.
  3. Try adding mustard, hot sauce, fresh herbs, etc. to really customize this dish and give it some pizazz!
  4. Transfer your leftovers to an airtight container and store in the fridge for 3-4 days.
  5. If you have leftovers and you’re hoping to extend their life, make sure they’re fully cooled before transferring them to an airtight container. Your Salisbury steak will last 2-3 months frozen.


Serving: 1serving | Calories: 407kcal | Carbohydrates: 12g | Protein: 25g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 631mg | Potassium: 687mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg